|Butter||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Onion||1 Medium, sliced|
|Carrot||1 Medium, diced|
|Green pepper||1 , diced|
|Stalk celery||1 , trimmed and diced|
|Tart apple||1 Medium, peeled, cored and sliced|
|Chopped cooked chicken||1 Cup (16 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Curry powder||1 Teaspoon (Or To Taste)|
|Parsley sprig||1 , minced|
|Canned chicken broth||21 Ounce (2 Cans Of 10 1/2 Ounce)|
|Canned whole tomatoes||16 Ounce, chopped, reserve liquid (1 Can)|
|Freshly ground pepper||To Taste|
Melt butter in 3-quart saucepan over medium-high heat.
Add onion and saute until softened, about 2 to 3 minutes.
Blend in carrot, green pepper celery apple and chicken and saute until vegetables are tender, about 10 minutes.
Stir in flour Add cloves, curry powder, parsley and nutmeg.
Blend in broth with tomatoes and reserved liquid.
Season with salt and pepper .
Reduce heat, cover and simmer until heated through, about 30 minutes.
Ladle into bowls.
Serving size: Complete recipe
Calories 1190 Calories from Fat 477
% Daily Value*
Total Fat 54 g83.5%
Saturated Fat 30.7 g153.5%
Trans Fat 0 g
Cholesterol 121 mg40.3%
Sodium 1266.2 mg52.8%
Total Carbohydrates 124 g41.4%
Dietary Fiber 22.4 g89.8%
Sugars 33.9 g
Protein 66 g131.2%
Vitamin A 313.2% Vitamin C 660.3%
Calcium 41.9% Iron 65.2%
*Based on a 2000 Calorie diet